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UNIVERSITY 
Of    ILLINOIS 


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no.  61-84 


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UNIVERSITY  OF  ILLINOIS 

Agricultural  Experiment  Station. 


URBANA,  JUNE,  1902. 


BULLETIN  NO.  74. 


STANDARD  MILK  AND  CREAM 


BY  WILBER  J.   FRASER,  ASSISTANT   PROFESSOR   IN   DAIRY    HUSBANDRY 

COLLEGE  OF  AGRICULTURE  AND  CHIEF  IN  DEPARTMENT  OF  DAIRY 

HUSBANDRY,  AGRICULTURAL  EXPERIMENT  STATION. 


SUMMARY. 

Half  of  the  milk  produced  in  Illinois  is  sold  by  weight  or  meas- 
ure without  regard  to  its  composition  or  food  value. 

Milk  containing-  a  high  per  cent,  of  fat  is  not  only  worth  more  for 
food  but  it  costs  more  to  produce  than  milk  containg  a  low  per  cent., 
of  fat  and  its  price  should  be  governed  by  its  food  values  and  not 
by  its  bulk. 

By  standard  milk  and  cream  is  meant  that  which  has  been 
brought  to  a  certain  known  composition,  thus  establishing  a  true 
basis  for  valuation. 

283 


284  BULLLETIN   NO.   74.  [June, 

Nearly  all  milk  used  for  direct  consumption  is  sold  by  measure 
alone  regardless  of  its  food  value. 

Frequently  one  quart  of  milk  contains  twice  the  food  value  of 
another  yet  both  sell  for  the  same  price. 

No  other  commodity  is  bought  and  sold  with  such  disregard  of 
its  food  value.  All  milk  should  be  sold  according  to  its  compo- 
sition, and  milk  intended  for  direct  consumption  should  be  stand- 
ardized, not  only  that  its  exact  composition  may  be  know  but  also 
that  definite  commercial  grades  of  milk  may  be  established  with 
corresponding  values. 

Since  fat  in  milk  is  the  most  variable  constitutent,  the  other 
solids  remaining  fairly  constant,  standardizing  is  a  comparatively 
simple  matter.  All  that  is  necessary  is  to  add  or  remove  a  certain 
amount  of  butter-fat. 

A  law  requiring  the  standardization  of  milk  and  cream  sold 
for  direct  consumption  would  result  in  justice  to  both  seller  and 
buyer. 

Such  a  system  would  be  no  more  difficult  to  control  than  the 
present  one  of  minimum  limits. 

Milk  for  direct  consumption  should  not  only  have  a  standard 
of  values  but  of  cleanliness  as  well  and  should  be  produced  under 
rigid  inspection. 

No  subject  is  of  more  consequence  to  the  people  from  the  stand- 
point of  both  economy  and  health,  than  that  milk  should  be  pro- 
duced under  rigid  inspection  laws.  Such  a  system  would  be  of  as 
much  advantage  to  the  better  class  of  dairymen  as  to  the  consumer. 


The  Department  of  Dairy  Husbandry,  of  the  University  of  Illi- 
nois Agricultural  Experiment  Station,  in  an  investigation  of  the 
dairy  conditions  of  the  state,  finds  that  in  nearly  all  cities,  at  the 
condensing  factories  and  many  creameries,  milk  is  sold  by  measure 
or  weight  and  almost  entirely  without  reference  to  its  composition 
or  food  value.  It  is  safe  to  say  that  half  of  the  milk  produced  in 
the  state  is  sold  in  this  way.  Only  five  cities  besides  Chicago  have 
any  system  of  milk  inspection  whatever,  or  pay  any  official  atten- 
tion to  the  composition  of  the  milk  sold,  and  the  only  requirement 
in  these  cities  is  that  milk  must  contain  at  least  three  percent,  fat 
and  twelve  per  cent,  total  solids.  The  result  is  that  milk  varying 
greatly  in  composition  is  sold  for  the  same  price. 


IQ02.] 


STANDARD    MILK   AND   CREAM. 


285 


an 
H 


n 

KB 


286  BULLETIN  NO.  74.  [June, 

THE  COMPOSITION  OF  MILK 

The  average  composition  of  milk  may  be  fairly  represented 
by  the  following- : 

PER   CENT. 

Water 87 . 50 

Total  solids 12 . 50 

Casein  and  albumen 3.30 

Butter- fat 3.50 

Milk  sugar 5 .00 

Ash 70 

The  solids  not  fat  are  fairly  constant  but  the  fat  is  exceeding- 
ly variable.  The  fat  in  milk  from  different  cows  frequently  varies 
from  three  per  cent,  to  seven  per  cent,  and  greater  differences  than 
these  are  occasionally  found.  The  chief  causes  are  breed,  individ- 
uality and  length  of  time  from  freshening.  The  variations  in  the 
composition  of  milk  are  clearly  shown  in  Bulletin  51  of  this  Sta- 
tion, published  in  May,  1898,  and  it  is  upon  these  variations  in 
composition  that  the  food  value  of  milk  entirely  depends. 

THE  FOOD  VALUE  OF  MILK. 

Milk  furnishes  all  the  constituents  necessary  to  nourish  the 
body,  keep  it  in  repair,  and  furnish  warmth  and  energy  for  work. 
A  quart  of  average  milk  will  furnish  about  the  same  amount  of 
nutrition  as  three-fourths  of  a  pound  of  meat ;  and  if  its  true  food 
value  were  fully  appreciated,  milk  would  be  used  much  more  freely 
than  it  now  is,  to  the  advantage  of  both  the  health  and  economical 
sustenance  of  the  people,  Each  person  consumes  an  average  of 
twenty-five  and  a  half  gallons  of  milk  in  a  year,  or  an  ordinary 
tumblerful  each  day.  Although  this  is  one  of  the  great  dairy  coun- 
tries of  the  world  we  do  not  consume  more  than  one-third  the 
amount  of  milk  per  capita  that  is  used  in  some  European  countries. 
This  is  doubtless  due  to  the  failure  of  Americans  to  appreciate  its 
food  value.  In  this  country  it  is  generally  used  as  a  condiment  in 
tea  or  coffee,  on  berries  and  fruit,  or  for  a  beverage  when  drunk  at 
all  and  not  as  a  regular  article  of  food  as  are  bread,  meat,  and  po- 
tatoes. 

Many  who  understand  that  milk  varies  in  composition  think 
that  its  food  value  is  based  entirely  upon  the  amount  of  butter-fat 
which  it  contains.  While  it  is  true  that  the  fat  in  milk  is  a  very 
important  factor,  it  is  also  true  that  skim  milk  containing  little  or 
no  fat  has  yet  a  high  food  value.  Skim  milk  has  practically  the 
same  composition  as  whole  milk,  with  the  exception  of  the  butter- 
fat  which  has  been  removed  in  the  cream,  and  for  supplying  the 
body  with  albuminoids  alone  is  worth  exactly  the  same,  quart 


IQ02] 


STANDARD    MILK    AND    CREAM. 


287 


for  quart,  as  whole  milk.  Since  the  albuminoids  are  lacking-  in  the 
diet  of  many  people,  especially  those  who  do  not  eat  meat  freely, 
skim  milk  would  be  a  valuable  and  economical  adjunct  to 
their  food.  For  the  purpose  of  furnishing-  the  body  with  en- 
ergy skim  milk  is  worth  one-half  as  much  as  whole  milk  contain- 
ing- 4  per  cent,  butter- fat.  The  objection  may  be  raised  that  skim 
milk  is  not  palatable,  and  while  this  is  true  to  a  certain  extent, 
yet  milk  containing  a  small  amount  of  fat  makes  an  excellent  drink 
and  can  be  freely  used  to  advantag-e,  especially  in  cooking1.  The 
following-  table  shows  the  food  value  of  milk  compared  with 
beef  : 

TABLE   i.    AMOUNT  OF  THE    DIFFERENT  INGREDIENTS  AND  FUEL  VALUE  IN 

25  CENTS  WORTH  OF  WHOLE  MILK,  SKIM  MILK,  AND 

ROUND  BEEF  STEAK. 

(Estimated  prices  whole  milk,  containing  3  per  cent,  fat,  5  cents  a  quart ;  skim 
milk,  2.8  cents  a  quart ;  round  steak  12^'  cents  a  po..nd.) 


Amount. 

Protein.lb. 

Fat,  Ib. 

Carbohy- 
drates, Ib. 

En'gy  value, 
calories. 

Whole  milk  

;  qt. 

.^60 

.^21; 

•  542 

^066 

Skim  milk      

8.0  qt. 

.6z>7 

.010 

.066 

^ooo 

Beef  steak  

2  Ib. 

.360 

.240 

1682 

From  the  above  table  it  is  seen  that  equal  values  of  whole  milk 
and  beef  steak  contain  practically  the  same  amount  of  protein  and 
that  skim  milk  contains  nearly  twice  as  much,  while  the  energ-y 
value  of  25  cents  worth  of  either  whole  or  skim  milk  is  nearly  twice 
that  of  beef  steak.  In  other  words  the  energ-y  value  of  13^  cents 
worth  of  milk  is  equal  to  25  cents  worth  of  round  beef  steak.  Yet 
people  invariably  consider  milk  as  something-  of  a  luxury  and  think 
they  are  economizing-  by  restricting-  its  use  as  much  as  possible,  al- 
though they  buy  meat  freely  considering-  it  one  of  the  necessities 
of  life.  They  fail- entirely  to  realize  that  the  elements  needed  to 
nourish  the  body  may  be  obtained  from  milk  more  cheaply  than 
from  meat,  and  that  milk  takes  the  place  of  other  foods,  thus  di- 
minishing- the  quantity  of  other  nutrients  needed.  It  is  for  this 
reason  the  quantity  of  milk  consumed  in  this  country  is  not  so 
great  as  economy  would  warrant,  considering-  its  food  value. 

NEED  OF  STANDARDS  IN  THE  SALE  OF  MILK. 

In  the  aggregate  an  enormous  amount  of  milk  is  consumed  for 
it  is  used  daily  by  nearly  all  classes  of  people  regardless  of  their 
station  in  life;  and,  since  it  forms  an  economical  factor  in  their 


288  BULLETIN  NO.  74.  [June, 

sustenauce,  a  correct  basis  of  sale  is  important.  To  show  the  in- 
justice of  the  present  system  of  selling-  milk  even  in  a  city  where  a 
standard  is  required  the  following'  extract  and  tables  are  taken 
from  circular  No.  13  of  this  Station,  upon  "The  Milk  Supply  of 
Chicago,"  by  Miss  Jane  Adams  of  Hull  House,  Chicag-o,  and  Dr. 
H.  S.  Grindley  of  the  Chemical  Department  of  the  University  of 
Illinois. 

The  purpose  of  this  investigation  was  to  obtain  definite  information  concern- 
ing the  costs  and  the  varations  in  the  chemical  composition  or  quality  of  the  milk 
furnished  to  consumers  in  the  city  of  Chicago.  So  far  the  milk  supply  of  two  dis- 
tricts of  the  city  has  been  studied.  Hull  House  is  situated  in  one  of  the  most 
densely  populated  of  the  "West  Side"  districts.  The  district  is  inhabited  largely 
by  immigrants  representing  nearly  every  nation  in  Europe,  who  do  not  readily 
see  the  point  of  difference  between  "amount  of  food"  and  the  mere  bulk  or  weight 
of  the  purchased  article,  and  whose  economic  condition  is  such  that  apparent 
cheapness  is  nearly  always  a  determing  factor  in  their  choice  of  food. 

The  Lewis  Institute,  on  the  other  hand,  is  situated  in  a  district  of  Chicago 
which  contains  for  the  most  part  the  homes  of  people  in  fairly  comfortable  cir- 
cumstances. The  residents  are  chiefly  business  and  professional  men  and  em- 
ployes of  the  better  paid  callings.  This  being  the  case  it  was  expected  that  the 
intelligence  and  standard  of  material  comfort  of  the  community  would,  in  the  main 
lead  to  a  choice  of  mi!k  of  a  fairly  good  quality. 

COLLECTING   SAMPLES   OF   MILK   FOR   ANALYSIS. 

The  samples  represent  as  nearly  as  possible  the  milk  actually  supplied  to  the 
consumers.  Samples  were  not  taken  from  every  dealer,  but  it  is  believed  that 
the  number  taken  represents  the  milk  supply  of  the  districts  studied.  In  every 
case  the  samples  were  purchased  either  directly  from  the  delivery  wagons  on 
their  routes  or  from  the  shops  of  retailers.  They  were  bought  as  if  intended  for 
personal  consumption.  They  represent,  therefore,  milk  as  delivered  to  consum- 
ers. The  analyses  of  the  samples  were  made  immediately  upon  their  receipt  in 
the  laboratory.  In  the  analyses  made  in  the  winter  of  1896-97  only  the  fat  and 
total  solids  were  determined.  In  the  samples  analyzed  during  the  spring  of  1898, 
the  total  solids,  fat  and  casein  were  determined  in  all  but  a  few  cases  whe  re  the 
content  of  fat  was  three  and  one-half  per  cent  or  more. 

The  composition  of  the  various  samples  of  milk  is  shown  in  the  following 
tables. 


1902.]  STANDARD  MILK  AND  CREAM.  289 

TABLE  2. 

Composition   of   samples   of   milk   collected    by  Hull  House  during  the    winter 

1896-97.* 


3   CO 

*      * 

H 

co 

3   £_ 
ft  ^rl 

3  CO 

C    (U 

H 

*2  _   '"ti            en   O 

CO 
3   2- 

3  3 

w  o>  —  • 

o_  5T 

fu 

% 

3  3 

^^  *~^           o  ^T 

w 

O   Q] 

^"E 

-I    1%    O 
f"*"           ft 

CL. 

a 

rT~2- 

i  _,  n           ~  '  — 
f-       n           CL. 

to 

•3  n" 

0) 

?* 

-i  n> 

B9 

Cents. 

Per  Cent. 

PerCt 

Per  Cent. 

Cents. 

Per  Cent. 

PerCt 

Per  Cent. 

I 

5 

9.06 

1.30 

7-76 

51 

4 

11.98 

2.80 

9.18 

2 

5 

13-42 

5.00 

8.42 

52 

5 

12.56 

3-30 

9.26 

t3 

3 

10.25 

i  .00 

9.25 

53 

4 

12.85 

3  80 

9-05 

T4 

3 

10.75 

2.00 

8-75 

54 

5 

11.15 

3.60 

7-55 

5 

4 

12.55 

3-50 

9.05 

55 

5 

15.16 

7.50 

7.66 

6 

5 

12.90 

4.OO 

8.90 

56 

4 

11.36 

2.00 

8.76 

7 

5 

14.26 

6.00 

8.26 

57 

4 

12.  19 

3.20 

8.99 

8 

5 

9.19 

2.  CO 

7.19 

58 

4 

II  .24 

2.90 

8-34 

t9 

2 

8.40 

0.05 

8-35 

59 

3 

11.84 

3.10 

8-74 

fio 

6.70 

I.OO 

5.70 

60 

4 

13-14 

4.50 

8.64 

n 

4 

12.30 

3.40 

8.90 

61 

4 

9.46 

1.30 

8.16 

tl2 

3 

7.80 

0.60 

7.20 

62 

2 

II  .02 

2.  IO 

8.92 

'3 

4 

8-75 

2.  2O 

6-55 

63 

5 

8.80 

1.50 

7-30 

H 

5 

6.24 

2.00 

4.24 

64 

3 

10.88 

2.3O 

8.58 

4 

H-39 

2.  10 

9.29 

65 

4 

9.42 

1.  60 

7.82 

fi6 

3 

10.25 

I  .OO 

9.25 

66 

3 

9-53 

0.50 

9-03 

,-I7 

3 

9-35 

0.50 

8.85 

1*7 

3 

10.  12 

I  .OO 

9.12 

••18 

3 

9-55 

1.20 

8-35 

68 

6 

13.70 

6.00 

7.70 

IQ 

6 

n  .98 

2.90 

9.08 

69 

5 

11.25 

2.50 

8.75 

20 

3 

12.75 

3-50 

9-25 

70 

5 

II  .OO 

3-00 

8.60 

21 

6 

14.02 

6.  20 

7.82 

71 

2 

11.95 

3-50 

8.45 

22 

4 

13-64 

4.00 

9.64 

72 

5 

II  .50 

2.OO 

9.50 

23 

5 

9.76 

1.70 

8.06 

73 

3 

9.62 

2.  2O 

7-42 

24 

5 

12.36 

2.90 

9-46 

74 

5 

14.20 

6.00 

8.20 

25 

5 

12.30 

3.00 

9-30 

75 

5 

II  .21 

1.90 

9.31 

26 

5 

11.85 

2.70 

9.15 

76 

5 

14.80 

6.50 

8.30 

27 

5 

14.68 

6.40 

8,28 

77 

5 

I4.2O 

6.00 

8.20 

28 

4 

8.70 

I  .00 

7-70 

78 

5 

12.05 

4.00 

8.05 

29 

5 

11.02 

2.20 

8.82 

79 

6 

I3-50 

5.00 

8.50 

30 

5 

11.84 

2.0O 

8-94 

•80 

4 

I3-I5 

4-5° 

8.65 

31 

5 

13.88 

4.2O 

9.68 

81 

5 

12.67 

4.00 

8.67 

32 

5 

11.50 

2.6b 

8.00 

82 

6 

I4.IO 

5-70 

8.40 

33 

5 

13.82 

5-00 

8.82 

83 

5 

II  .OO 

2.50 

8.50 

34 

5 

13.15 

4.  10 

9.05 

84 

5 

10.54 

1.70 

8.84 

35 

5 

I2.5O 

3  oo 

9.50 

85 

5 

10.87 

2.50 

8.37 

36 

3 

11.47 

2.  10 

9-37 

86 

5 

11.25 

2.50 

8.75 

37 

5 

11.78 

2.80 

8.98 

87 

5 

n-73 

3-40 

8-33 

38 

5 

16.28 

8.20 

8.08 

88 

3 

14.20 

6.00 

8.20 

t39 

2 

9.89 

0.80 

9.09 

89 

4 

11.31 

3-70 

7.61 

40 

4 

n-93 

3-40 

8-53 

90 

4 

10.05 

i  .00 

9.05 

5 

10.51 

I.OO 

9.51 

91 

4 

12.80 

4.00 

8.80 

§42 

17.85 

9.50 

8.35 

92 

4 

11.68 

2.80 

8.88 

43 

4 

13-98 

4.20 

9.78 

93 

5 

II  .00 

2.50 

8.50 

44 

5 

3.90 

9-27 

94 

5 

11.81 

2.80 

9.01 

45 

4 

12.27 

2.80 

9-47 

95 

4 

10.26 

2.30 

7.96 

46 

4 

12.25 

3.20 

9.05 

96 

4 

11.45 

3-90 

8.45 

47 

4 

ii  .04 

1.  80 

9.24 

97 

4 

11.48 

2.90 

8.58 

48 

4 

12.44 

3-40 

9.04 

98 

6 

13.50 

5.20 

8.30 

49 

5 

12.58 

3-70 

8.88- 

99 

4 

11.83 

3-40 

8.43 

50 

3 

12.01 

3.20 

8.81 

IOO 

4 

13-04 

4.20 

8.84 

Average  

11.74 

3-i8 

8-54 

*  The  samples  for  the  analyses  g-iven  in  this  table  were  collected  by  a   resident  of  Hull 
House  and  analyzed  by  Dr.  Elizabeth  Cooke,  of  the  Lewis  Institute, 
t  Sold  as  skim  milk. 

J  Mixed — meaning-  mixed  whole  and  skim  milk. 
§  Sold  as  cream. 


290 


BULLETIN   NO.   74. 


[June, 


TABLE  3. 

Composition  of  samples  of  milk  collected  by  Hull  House  during  the  spring  of 

1808.* 


~  ^ 

H 

in 

£J 

C/2                H-I 

00 

t> 

3  V 

o 

c_ 

cr     O 

3     S3 

c 

c 

cr    n 

S3 
1*2. 

s£ 

^ 

w 

5  o! 

r*    t/1 

c  %  » 

33   c/> 
0,fT> 

p- 

o  2L 

*! 

•9 

3   ~ 
C    Q, 
«•  (/> 

c  w  v 

M   D  09 

3  CLO 

S« 

51 

° 

BO 

n       r/ 

g»           0. 

sr 

o       n^* 

_"t 

C/l 

r"       " 

~i                a> 

J* 

Per  Cent/Per  Cent. 

PerCt. 

Per  Ct. 

Per  Cent.  Per  Ct. 

PerCt. 

PerCt. 

IOI 

II.Sl 

3.25 

8.56 

3.00 

151 

11.85 

2.  JO 

9.15 

3-30 

IO2 

11.52 

2-35 

9.17 

3-50 

152 

ii  .70 

3-05 

8.65 

3-17 

103 

11.14 

2.60 

8.54 

3.00 

153 

10.94 

2.  2O 

8.74 

3-29 

104 

12.15 

3-40 

8-75 

3-19 

154 

10.13 

I.  10 

9-03 

3.46 

105 

12.15 

3-25 

8.90 

3-28 

155 

ii  .03 

2.60 

8-43 

3-41 

106 

5.02 

K6 

ii  .  c.6 

2.85 

8.71 

3.08 

107 

II.  IO 

J 

2.00 

9.  io 

3-44 

J 

157 

e 
11.69 

J 

2-75 

8.94 

•J 

3-75 

108 

II  .62 

2.80 

8.82 

3-37 

I58 

15.41 

7.00 

8.41 

3-24 

IOQ 

C..OO 

I  CQ 

1  1  .33 

2.  en 

8.78 

^.20 

V 

no 

-J       ^-r 

4.4=; 

?V 

160 

*J  J 

I  I  .  W 

•  J./ 

2   CX3 

8.6^ 

•J-"T. 
3.  16 

III 

11.45 

t      T-_) 

2-75 

8.70 

3-34 

161 

J*J 

12.05 

m  •*y*-f 
3-40 

•  **J 

8.65 

J 

3-19 

112 

11.41 

3.20 

8.21 

3-i6 

162 

11.84 

4.IO 

7-74 

2.86 

"3 

n.68 

3-30 

8.38 

3.21 

163 

12.26 

3.25 

9.01 

3-31 

114 

^.6; 

1  6l 

ii  .70 

2.85 

8.85 

3.  n 

IJ5 

J-"D 
^.65 

»***§ 

165 

/ 

IO.QI 

**    *    ^  J 

2  c;o 

;•" 

8.41 

•J        */ 

^.07 

•3 

116 

12.08 

o    j 
3-35 

8^73 

3-22 

J 

166 

•v* 
12.  18 

•  3w 

3.35 

8.83 

J         ' 

3-32 

117 

10.40 

167 

12.04 

^.60 

8.44 

3.  io 

/ 
118 

H-73 

3-28 

8'45 

3-44 

/ 

1  68 

11.46 

j  v^ 
2.95 

8.51 

»/          V 

3-31 

119 

12.  02 

3-25 

8-77 

3-34 

169 

9.88 

O.OO 

8.98 

3-42 

120 

11.56 

3.00 

8.56 

3.22 

170 

12.76 

4.05 

8.6( 

3-34 

121 

11.54 

2.75 

8-79 

3-23 

171 

12.47 

4.00 

8.47 

3-25 

122 

10.85 

2.  2O 

8.65 

3-25 

172 

12.57 

3-70 

8.87 

3-44 

123 

13.18 

3-35 

8.83 

3-29 

173 

I7-I3 

9.20 

7-93 

3-17 

124 

9-75 

0.50 

9.25 

3-35 

174 

ii  .01 

1.  90 

9.11 

3-50 

125 

11.65 

3.00 

8.65 

3-i6 

175 

18.44 

9-95 

8.49 

3-J3 

126 

11.96 

3-25 

8.71 

3-27 

176 

12.06 

2.0O 

9.16 

3-50 

127 

1  1.  08 

3-35 

8-73 

3-34 

177 

12.70 

4-25 

8.45 

3-31 

128 

10.70 

1.40 

9-30 

3-49 

178 

12.68 

3.85 

8.83 

3-25 

129 

9.52 

0.60 

8.92 

3-07 

179 

12.  OI 

3.10 

8.91 

3-53 

130 

11.07 

2-55 

8.52 

3-19 

180 

II  .9! 

3-15 

8.76 

3-3° 

131 

9.62 

1.  00 

8.62 

3-20 

181 

9.22 

0.75 

8.47 

3.02 

H2 

4.80 

182 

12.  l8 

7.2C 

8.  oi 

3.52 

*J 

m 

i  =;o 

183 

Q    Z.'l              O.OO 

*  "  J 

8  61 

Jf     J 

3.22 

J  J 

IS4 

J  3 
3.80 

•~o 

184 

V  -  J  J                 v  -  V^ 

IO    S8              2   2C, 

V  .  •-•  J 

8  K 

^.26 

JT^ 

135 

11.15 

O  '  ~ 

2.30 

8.  '85 

3-35 

A  V^. 

185 

->                      f3 

11.57              2.6o 

••  •  O  J 

8-97 

J 

3-44 

I36 

11.57 

2.30 

9.27 

3-29 

1  86 

II.  II 

2.  2O 

8.91 

3-3i 

137 

n.68 

2.70 

8.98 

3-29 

187 

11.83 

3.OO 

8.83 

3-47 

138 

II.  OI 

1.70 

9-3i 

3-3° 

1  88 

10.75 

2.  -15 

8.30 

2.92 

139 

11.65 

2.75 

8.90 

3-3° 

189 

12.79 

3.60 

0.19 

3.|8 

I4O 

10.88 

1.65 

9-23 

3-33 

190 

9-83 

2.13 

7-70 

2.62 

141 

10.95 

2.25 

8.70 

2.99 

191 

10.86 

2.85 

8.01 

2.81 

142 

11.18 

1.85 

9-33 

3-40 

192 

ii.  ii 

2.60 

8.51 

3-02 

H3 

10.38 

0.80 

9-58 

3.56 

193 

12.86 

3-95 

8.91 

2.95 

144 

11.75 

2-35 

9.40 

194 

11.17 

2.18 

8.99 

3-07 

145 

ii  .  ii 

2.30 

8.80 

3-21 

195 

10.33 

1-45 

8.88 

3.12 

146 

9.87 

i-45 

8.42 

3-52 

196 

ii.  13 

2.60 

8-53 

3-M 

147 

12.  10 

3.20         8.00 

3-34 

-197 

13.06 

4.  -io 

8.96 

3-21 

148 

12.66 

3-95          8.71 

198 

i,  -.63 

2.83 

8.80 

3.36 

149 

11.77 

2.45          9.32 

3-63 

199 

'3.85 

4-48 

9-37 

3.58 

150 

9-79 

o  .  70     i      9  .  09 

3-54 

200 

11-43 

2-45 

8.98 

3-32 

Average  

ii  .61 

3.04 

8.77 

3.27 

f  The  analysis  of  these  samples  of  milk   was  made  by  H.  S.  Grindley 
L.  Sammis  of  the  Department  of  Chemistry  of  the  University  of  Illinois. 


and  J. 


1 902.] 


STANDARD    MILK   AND   CREAM. 


29  r 


Table  4. 

Composition  of  samples  of  milk  collected  by  Lewis  Institute  during  the  winter 

of  1896-7.* 


1  1 

ITS  2 

rro 

*! 

Ig 

1*       £-3  3 

SH 

"1 

Ig 

si 

52  o 

f     o> 

IE 

BJ 

£T  Q^ 

sri 

m  — 

-l    -1    O 

Cfl     — 

P 

•"*•    t/3 

,-t  n> 

•"*  n 

Cents. 

PerCent 

Pr.  Ct.;PerCent 

Cents. 

PerCent 

Pr.  Ct. 

PerCent 

|20I 

6 

ii.  8 

3-2 

8.6 

244 

6 

10.8 

2-3 

8.5 

202 

6 

ii.  6 

2.9 

8-7 

245 

6 

9-5 

2-5 

7.0 

203 

5 

11.4 

2.8 

8.6 

246 

6 

10.6 

2.4 

8.2 

2O4 

6 

13-3 

4-8 

8-5 

247 

5 

II.  2 

3-  1 

8.1 

205 

6 

ii.  7 

3-4 

8-3 

248 

5 

12.0 

3-5 

8-5 

206 

6 

ii.  7 

3-4 

8-3 

249 

6 

II  .O 

2-5 

8-5 

207 

6 

11.5 

3-0 

8-5 

250 

5 

IO.4 

2.0 

8.4 

208 

6 

14.9 

6.4 

8.5 

"251 

6 

10.5 

2.2 

8-3 

209 

6 

ii.  8 

3-6 

8.2 

+252 

5 

ii.  8 

2.8 

9.0 

2IO 

6 

14.8 

6.4 

8-4 

253 

6 

9.8 

1.6 

8.2 

211 

6 

II.  2 

3-0 

8.2 

254 

5 

n.  6 

3-0 

8.6 

212 

6 

II-5 

3-4 

8.1 

255 

5 

10.4 

2.4 

8.0 

213 

6 

14-3 

6.2 

8.1 

256 

5 

11.7 

2-5 

9.2 

214 

6 

12.9 

4-4 

8.5 

257 

5 

10.9 

2.0 

8.9 

215 

6 

11,7 

3-2 

8-5 

258 

5 

11.9 

3-5 

8.4 

216 

6 

ii-3 

3-2 

8.1 

259 

5 

n.  6 

2.8 

8.8 

217 

6 

ii.  8 

8.7 

260 

5 

n-5 

3-0 

8.5 

218 

6 

11.5 

3-0 

8-5 

261 

5 

II.  2 

2.9 

8-3 

219 

7 

13.0 

3-4 

9.6 

262 

5 

10.4 

1.8 

8.6 

2  2O 

6 

3-0 

8-7 

263 

5 

II.5 

2-7 

8.8 

221 

6 

12.  0 

3-3 

8.7 

264  1         5 

ii-3 

3.0 

8-3 

222 

6 

ii.  6 

2.8 

8.8 

265 

5 

n.  4 

2.9 

8.5 

223 

6 

13.  i 

4.2 

B.g 

266 

5 

H-3 

3-2 

8.1 

224 

6 

II  .2 

2.6 

8.6 

267 

5 

11.5 

3.8 

7-7 

225 

6 

10.8 

2.2 

8.6 

268 

5 

II  .2 

2.9 

8-3 

226 

7 

12.9 

4-4 

8-5 

269 

5 

II  .2 

8.2 

227 

7 

ii.  8 

3-4 

8.4 

270 

6 

10.5 

2.  I 

8-4 

228 

5 

10.8 

2.2 

8.6 

271 

5 

12.4 

4.6 

7-8 

229 

6 

n.  i 

2-7 

8.4 

272 

6 

II.5 

3-4 

8.1 

23O 

5 

II  .2 

3-0 

8.2 

273 

6 

3-7 

8.2 

231 

6 

II.5 

3-2 

8-3 

274 

6 

12.  I 

3-5 

8.6 

232 

7 

12.8 

4-6 

8.2 

275 

5 

II  .O 

2.2 

8.8 

233 

6 

II  .2 

2.8 

8.4 

276 

5 

ii.  7 

3-0 

8.7 

234 

6 

II.  0 

2.4 

8.6 

277           5 

2.7 

8.6 

235 

6 

11.  0 

2.7 

8-3 

278           5 

10.6 

2.2 

8.4 

236 

6 

10.5 

2-9 

7.6 

279          5 

H-5 

2.9 

8.6 

237 

6 

II  .  I 

3-0 

8.1 

280          5 

H-3 

2.6 

8.7 

6 

11.  $ 

3-3 

8.2 

281           5 

10.9 

2.0 

8.9 

239 

5 

ii.  S 

8.4 

282  :        5 

ii.  6 

2.8 

8.8 

240 

b 

10.6 

2.6 

8.0 

283  ;    5 

12.2 

2.8 

9-4 

241 

6 

11.6 

3-2 

8-4 

284  :        5 

II  .2 

1.8 

.     9-4 

242 

6 

II-3 

3-2 

8.1 

285          5 

12.  0 

3-3 

8-7 

243 

6 

10.4 

2.2 

8.2 

Average  1  1  .  53  <     3  .  08 

8.30 

"The  milk  for  the  analy si •<  tfiven  in  this  table  wa>  col  ected  and  analyzed  by  Dr.  Eliza- 
beth Cooke,  of  the  ewis  Institute. 

tin  samples  201  to  2^1  thi  price  of  the  milk  when  delivered  is  (riven.    • 
+  £n  samples  2~i2  to  285  the  price  of  the  milk  when  not  delivered  is  given. 

Taking",  as  a  basis  of  comparison,  milk  containing1  3  per  cent, 
fat  and  9  per  cent,  solids  not  fat,  the  required  standard  for  milk 
sold  in  Chicag-o,  as  worth  5  cents  a  quart,  sample  No.  14  is  worth 
2.8  cents  and  sample  No.  38  is  worth  8.4  cents,  therefore,  1  quart 


2Q2 


BULLETIN    NO.   74. 


[  June, 


IQ02.]  STANDARD    MILK   AND    CREAM.  2Q3 

of  No.  38  is  worth  3  quarts  of  No.  14  on  the  basis  of  total  energy 
value.  Again,  on  the  same  basis,  the  average  value  of  Nos.  1,  14, 
and  63,  is  3.2  cents,  while  the  average  value  of  Nos.  38,  55  and  76 
is  7.9  cents,  therefore  the  better  samples  are  worth  2}^  times  as 
much  as  the  poorer,  yet  this  milk  all  sold  for  the  same  price,  5 
cents  a  quart. 

Selling  milk  by  measure  alone  is  unjust  to  the  producer  as 
well  as  to  the  consumer.  It  would  be  as  reasonable  to  expect  to 
purchase  three  pounds  of  round  steak  for  the  price  of  one  as  to  buy 
milk  of  the  composition  of  No.  38  and  No.  14  at  the  same  price  a 
quart.  While  the  fallacy  of  this  system  is  apparent  to  a  few,  the 
majority  of  people  seem  to  think  that  milk  is  milk  and  that  one 
quart  is  worth  as  much  as  another,  so  long  as  it  is  still  sweet.  The 
reason  for  this  is  partly  a  lack  of  knowledge  as  to  what  constitutes 
good  milk  and  partly  because  milk  is  an  opaque  liquid  and  it  is 
difficult  to  judge  of  its  composition  or  food  value  simply  by  appear- 
ance. For  this  reason  many  unscrupulous  milk  dealers  dilute  their 
milk  with  water  or  remove  a  portion  of  the  cream. 

State  legislatures  and  city  councils  have  attempted  to  over- 
come this  difficulty  by  passing  laws  and  ordinances  making  it  un- 
lawful to  change  the  composition  of  milk.  Where  these  laws  were 
enforced  they  stopped  the  dilution  of  milk  to  a  great  extent  but  did 
not  tend  to  compel  milk  dealers  to  sell  milk  of  any  known  compo- 
sition or  on  the  basis  of  its  food  value. 

The  next  attempt  to  remedy  the  difficulty  was  to  have  a  cer- 
tain standard  below  which  it  was  unlawful  to  sell  milk.  Most  of 
the  states  and  some  cities  passed  laws  to  this  effect.  These  stand- 
ards seldom  require  more  than  3  per  cent,  fat  and  12  per  cent,  total 
solids.  The  city  or  state  standards,  even  where  they  exist,  have 
not  reached  the  difficulty  as  it  makes  the  sale  of  milk  coming  direct 
from  some  individual  cows,  that  give  milk  low  in  fat,  unlawful 
while  it  is  good  wholesome  milk  and  a  perfectly  legitimate  product 
when  sold  at  its  proper  price.  But  what  is  even  worse,  this  sys- 
tem prevents  the  man  who  produces  rich  milk  from  getting  the 
price  he  should  according  to  its  food  value  and  cost  of  production. 
Milk  containing  a  high  per  cent,  of  fat  is  not  only  worth  more  for 
food  but  it  costs  more  to  produce  than  milk  containing  a  low  per 
cent,  of  fat  and  the  price  should  be  governed  by  its  composition 
and  food  value  and  not  by  its  bulk. 

Before  there  was  a  ready  means  of  determining  the  composi- 
tion of  milk  these  difficulties  could  not  well  be  overcome  and  pro- 
viding city  standards  of  composition  was  about  all  that  could  be 
done  at  that  time  ;  but  since  the  invention  of  the  Babcock  test,  by 


294  BULLETIN   NO.   74,  {June, 

Dr.  Babcock  of  the  Wisconsin  Agricultural  Experiment  Station, 
the  conditions  are  changed,  for  by  the  Babcock  test  and  lactometer 
and  at  but  slight  trouble  or  expense  it  is  now  a  simple  matter  to 
determine  accurately  the  amount  of  fat  and  solids  not  fat  in  any 
milk. 

STANDARDIZING  MILK  AND  CREAM. 

Since  fat  in  milk  is  the  most  variable  constituent,  the  other 
solids  remaining1  fairly  constant,  standardizing  milk  is  a  compara- 
tively simple  matter.  All  that  is  necessary  is  to  add  or  remove  a 
certain  amount  of  butter-fat,  which  is  easily  done  by  means  of  the 
centrifugal  separator  or  by  letting  the  cream  rise  by  gravity. 
While  it  is  true  that  milk  from  individual  cows  varies  somewhat 
from  day  to  pay,  the  mixed  milk  of  a  herd  that  is  milked  at  regu- 
lar times  each  day  will  be  practically  constant  for  that  herd, 
because  all  of  the  cows  will  not  test  high  or  low  on  the  same  day. 
By  testing  the  milk  of  a  herd  occasionally  the  per  cent,  of  fat  in 
the  milk  may  be  known  at  all  times  with  reasonable  accuracy  to- 
gether with  the  amount  of  skim  milk  that  should  be  added  or 
removed  to  bring  it  to  the  proper  standard.  If  the  separator  does 
good  work  and  the  amount  of  milk  handled  is  small  so  that  it 
does  not  warrant  testing  every  day  it  may  be  run  very  close  to  the 
desired  per  cent,  of  fat  by  testing  once  a  week,  so  as  to  be  sure 
that  it  is  up  to  the  required  standard.  Where  the  quantity  of  milk 
handled  is  large  it  is  more  economical  4o  run  tests  frequently  and 
keep  the  fat  at  exactly  the  desired  per  cent.  Even  if  the  per  cent, 
of  fat  varies  but  slightly  it  makes  a  great  difference  in  profit  in  the 
course  of  the  year  in  a  large  business.  If  1,000  gallons  of  milk 
are  sold  daily  at  the  price  given  in  Table  5  and  the  per  cent,  of  fat 
in  the  milk  is  4.5  when  only  4  per  cent,  milk  is  required,  the  loss 
to  the  one  selling  the  milk  would  be  1^  cents  a  gallon  or  $15  a 
day,  this  in  a  year  would  amount  to  $5,475. 

The  only  apparatus  necessary  to  standardize  milk  is  a  cream 
separator  and  a  Babcock  milk  test.  Surely  no  dairyman  who  has 
a  business  of  any  consequence  can  afford  to  be  without  these  ma- 
chines. For  dairymen  handling  but  a  small  amount  of  milk  the 
same  results  may  be  accomplished  by  setting  the  milk  for  a  time 
and  skimming  off  the  cream.  In  this  case  all  that  is  necessary  is  a 
Babcock  test  which  may  be  obtained  from  any  milk  supply  house 
for  four  dollars.  In  this  work  skim  milk  containing  practically  no 
fat  must  be  added  or  removed.  If  the  skim  milk  used  contains  fat, 
proper  allowance  must  be  made  according  to  the  amount  of  fat 
contained  or  the  results  will  obviously  be  different.  Water  cannot 


1902.] 


STANDARD    MILK   AND   CREAM. 


295 


be  used  to  dilute  the  milk  or  the  per  cent,  of  solids  not  fat  will  be 
reduced. 

As  the  per  cent,  of  casein,  milk  sugar,  and  mineral  matter  are 
practically  the  same  in  milk  containing-  different  amounts  of  but- 
ter-fat these  are  not  considered  in  the  following-  table.  From  this 
table  it  will  be  seen  that  a  law  compelling-  a  man  to  standardize 
the  milk  and  cream  he  sells  would  result  in  justice  to  both  producer 
and  consumer.  All  dairymen  would  then  receive  the  legitimate 
price  for  their  product  according-  to  its  food  value  and  cost  of  pro- 
duction and  would  not  be  selling-  6  per  cent  milk  in  competition 
with  3  per  cent,  milk  and  for  the  same  price  per  quart. 

TABLE  5.  RELATIVE  VALUE  PER  QUART  AND  NUMBER  OF  QUARTS  IN 
A  DOLLAR'S  WORTH  OF  MILK  OR  CREAM  OF  THE  FOLLOWING  COMPOSITION 
AS  TO  FAT,  COMPUTED  ACCORDING  TO  THE  FOOD  VALUE  OF  3  PER  CENT 
MILK  AT  5  CENTS  A  QUART. 


X3 

-o 

0 

M 

n> 

^/ 

""i 

•H 

*t 

o 

13 

^0 

JU    P 

T3 

|O 

w  • 

O    O> 

C    hfl 

0.0, 

O   <T 

s  ^ 

0-0 

^       -fc 

•-t    *-• 

o 

i  D. 

o  *** 

W    <T> 

sT*  ^ 

'.  —  ',n 

&^*  S 

J^  O 

ntr  ^ 

r*  3 

ft 

V    C 

r-f.     u 

ft 

ju  ^*— 

n 

"•  w 

*         S 

o 

"1    C 

M 

n 

"       ^ 

. 

ft 

*    &J 

O 

M 

o 

H 

3 

M 

O.  I 

2.8 

35-7 

17 

15-5 

6-4 

I 

3.5 

28.6 

18 

I6.3 

6.1 

2 

4-2 

23.8 

19 

17- 

L-9 

3 

5- 

20. 

20 

17-7 

5.6 

4 

5-7 

17-5 

21 

18..; 

5-4 

5 

6-5 

15-4 

22 

19.2 

5-2 

6 

7.2 

13-9 

23 

20. 

5- 

7 

8. 

12.5 

24 

20.7 

4.8 

8 

8.7 

11.5 

25 

21.5 

4.6 

9 

9-5 

10.5 

26 

22.2 

4-5 

10 

IO.2 

9.8 

27 

23- 

4-3 

ii 

II. 

9- 

28 

23-7 

4.2 

12 

ii.  7 

8.5 

29 

24-5 

4.1 

13 

12.5 

8. 

30 

25.2 

4- 

14 

13.2 

7-6 

31 

26. 

3-8 

iq 

14- 

7  '•  J 

32 

26.7 

3-7 

16 

14-7 

6.8 

The  objection  may  be  raised  that  this  system  would  be  more 
difficult  to  control  and  would  require  more  inspection  than  a  single 
minimum  standard  but  upon  careful  consideration  it  will  be  seen  to 
be  no  more  complicated.  Every  milkman  should  be  compelled  to 
have  brass  figures  soldered  on  the  outside  of  his  can,  if  delivering 
milk  in  bulk,  showing  the  per  cent,  of  fat  contained  in  the  milk  in 
that  can.  This  system  would  prevent  the  man  who  was  selling 
milk  low  in  fat  from  evading  the  law  by  simply  putting  a  "  skim 
tag  "  on  his  can  when  the  inspector  appeared.  In  selling  bottled 


296  BULLETIN  NO.  74.  {June,  igo2 

milk  the  per  cent,  of  fat  in  the  milk  should  either  be  blown  into 
the  bottle  or  stamped  upon  the  pulp  cap.  This  system  would  be 
of  great  advantage  to  the  consumer  as  he  would  know  the  rich- 
ness of  the  milk  he  was  purchasing-  and  not  be  paying-  for  6  per 
cent,  milk  when  he  was  receiving-  only  3  per  cent.  It  would  also 
allow  him  to  obtain  milk  of  whatever  richness  he  desired  and 
could  afford.  If  this  system  were  in  practice  it  would  not  compel 
the  shipper  who  produces  the  milk  to  standardize  it  but  he  would 
sell  it  by  test  to  the  city  dealer  or  milk  depot  where  it  would  be 
standardized.  The  shipper  ag-ain  would  not  be  pooling-  his  milk 
but  would  receive  a  price  according-  to  its  food  value  and  the  cost 
of  production. 

Milk  for  direct  consumption  should  not  only  be  standard  in 
composition,  which  is  of  economic  importance,  but  it  should  be 
standard  in  cleanliness  as  well  as  this  affects  the  health  of  the 
community.  Much  milk  is  produced  under  such  unsanitary  condi- 
tions that  it  is  unfit  for  food.  Any  milk  that  shows  a  sediment  on 
the  bottom  of  a  transparent  vessel  upon  standing-  one  hour,  is  not 
fit  for  human  food.  All  milk  for  direct  consumption  should  be 
produced  under  rig-id  inspection,  requiring1  that  the  udders  be 
washed  before  milking-  and  that  the  cows  be  kept  clean  and  the 
barn  in  a  sanitary  condition  ;  also  that  the  cans  and  utensils  be 
thoroughly  washed  and  sterilized  after  each  using-.  Any  system 
which  insures  milk  of  standard  value  and  free  from  contamination 
will,  of  course,  add  somewhat  to  its  cost  but  it  will  also  add  to  its 
value  for  use  by  healthy  people  and  it  is  of  the  utmost  importance 
that  invalids  and  infants  have  such  milk. 

Such  a  system  is  of  advantage  not  only  to  the  consumer  but  to 
the  better  class  of  dairymen  as  well  for  it  puts  a  value  upon  their 
painstaking  care  ;  indeed  they  need  it  as  a  protection  from  un- 
scrupulous and  careless  competitors.  It  is  of  disadvantage  only  to 
the  slovenly  dairymen  who  are  always  a  menace  to  the  public 
health. 

A  bulletin  giving  definite  information  in  regard  to  the  details 
of  standardizing  milk  and  cream  is  issued  in  connection  with  this, 
and  one  on  sanitary  milk  will  be  published  in  the  near  future. 


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UNIVERSITY  OF  ILLINOIS-        •.-,• 

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